Boston Market Dill Potato Wedges

Saturday, March 19, 2011



7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed

  1. Wash potatoes well and boil until barely soft.
  2. Drain, and cut potatoes in wedges.
  3. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.
  4. Add potatoes and the rest of the seasonings.
  5. Pan−fry the potatoes until they are lightly brown.
  6. Then, ready to eat.

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